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Pfeffernuesse From
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These little crunchy, spicy cookies, better known as pfeffernuesse, are traditionally made without fat. In this recipe, however, I added just a little butter for flavor and used molasses as a sweetener.
| All purpose flour | 2 cups |
| Brown sugar | ¼ cup |
| Ground cinnamon | ¾ tsp |
| Ground cardamom | ¼ tsp |
| Ground allspice | ¼ tsp |
| Pepper | 1/8 tsp |
| Baking soda | ½ tsp |
| Butter | ¼ cup or ½ stick |
| Molasses | ¼ cup |
| Egg, beaten | 1 large |
- Combine all dry ingredients together and set aside - flour, brown sugar, cinnamon, cardamom, allspice, pepper, and baking soda.
- Melt butter with molasses in a bowl over a simmering pot of water, stir to dissolve butter completely, then remove from heat and cool to room temperature.
- Add beaten egg to this cool molasses mixture and stir well.
- Slowly add flour mixture and stir just until all the flour is absorbed.
- Cover and chill dough for about an hour or until it is easy to handle.
- Preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.
- Divide chill dough into 12 portions, and roll each portion into a 10-inch rope.
- Cut rope into ½-inch pieces and place on prepared cookie sheets about ½-inch apart.
- Bake for about 10 minutes or until edges are firm and bottoms are lightly brown.
- Remove pfeffernuesse and cool on paper towel. This cookie recipe makes about 200 little crunchy, spicy treats that are very difficult to eat just one.
Idea for this recipe comes from Cookies Cookies Cookies Any-Day Treats. A Better Homes and Gardens Book published by Meredith Corporation of Des Moines, Iowa.
